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8 slices bacon -- not thick type, not maple flavored
1 pound milk chocolate -- or dark, if preferred, chopped
1 cup roasted peanuts -- or hazelnuts -- salted
Cook bacon over medium heat in a large nonstick skillet, until crispy and browned. Remove to paper towels to drain. Chop bacon finely.
Place chocolate in a large glass or pottery bowl and place in microwave on high power for one minute. Stir and cook another minute longer, and stir until smooth. Stir in bacon and peanuts.
Pour mixture over a parchment-lined baking sheet. Refrigerate at least one hour or until firm. Break (preferably) or cut into pieces to serve. It's best served at room temperature.
You can also add some chopped dried apricots or dried cranberries to this mixture if that sounds appealing.
If the nuts you use are not salted, add some salt to the chocolate mixture.
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